what spice would you use to spruce up a stew (coffee, meat)

[Woof]

One mixed item: any of several hot sauces (which have peppers AND garlic, vinegar, salt, other spices), but not so much that you'd taste it outright as in a chili, more a subliminal taste. Any curry powder, the same. Beef or chicken paste. Oyster sauce.

Single spice/herb .... maybe a sprig of rosemary from your neighbor's bush, the one that is extending out near the sidewalk. Caraway can add a "sausage" flavor. Tamari. Truffles. And very simply, salt and sugar, both of which tend to be underused by home cooks often for health reasons, but which greatly improve stews, sauces, chilis, etc. (the same people who shudder and grumble about high blood pressure when they see you add sugar and salt to a spaghetti sauce, are also the ones who rave about some commercial sauce that has much more of them!)

[Easybreezy]

A dash or more of Allspice.

[Ottawa2011]

Probably bay leaves if it's beef stew.

[Gerania]

Originally Posted by Nonesuch

Whole cumin is even better, lightly toasted then crushed.

I use an old teaspoon and a cigarette lighter to toast a half teaspoon at a time, much easier to control the heat than in a skillet.

I've seen that in a movie, and they weren't toasting cumin. It's a good idea. It saves heating a pan and rolling it around.

[cindersslipper]

Originally Posted by Gerania

I've seen that in a movie, and they weren't toasting cumin. It's a good idea. It saves heating a pan and rolling it around.

Lol I would have to close my kitchen curtains before doing it though.

[Gerania]

Worcestershire sauce, but not too much.

[sourdough]

Originally Posted by Gerania

Worcestershire sauce, but not too much.

and sourdough bread on the side for sopping up the juice.

[sheena12]

Originally Posted by Gerania

Worcestershire sauce, but not too much.

Worcestershire sauce - sparingly - lends a deep, rich taste that for me, is reminiscent of vintage 60s and 70s food. I always keep it on hand.

[ScarletG]

Paprika for beef....thyme for chicken

[in_newengland]

Cinnamon for beef stew and pot roast. Of course, you brown the meat first. Cinnamon gives it some extra flavor.